The Misadventures

I’M LOVIN IT (AND HERE’S WHY)

You guys. I love McDonald’s. I love McDonald’s, I love McDonald’s, I love McDonald’s. If you don’t admit to loving McDonald’s I feel like we can’t be friends anymore and you should just stop reading this post. Just kidding, don’t leave me, I love you. But not as much as I love McDonald’s. Do we eat there everyday? No. But man once in awhile those juicy hamburgers with the tiny white onions and the perfect marriage of ketchup and mustard. BRB, at McDonald’s.

When they invited me to a tasting of their new fresh, cooked right when ordered, Quarter Pound and Signature Crafted Recipe burgers I was beside myself. This is the pinnacle of my career, right here. “Please come taste test McDonald’s hamburgers for work.” Sign me up for that job all day long. Or at least once a week on Fridays, k?

We started off the event hearing all about the new restaurant-style McDonald’s. They are so modern and fresh you almost forget you are in a fast-food joint. They feature a new fully customizable ordering system done all electronically via kiosks; not to mention table service. Once you order at the kiosks, with the help of the McDonald’s concierge staff and electronic ceiling, you grab a number and sit wherever you’d like. Your food is then delivered right to your table (no waiting at the counter necessary!) That’s innovation, people.

We listened to the Manager of McDonald’s Operations who explained to us that the chain’s method is to keep things like food, simple. They are truly on a food journey. They know and care where their food comes from, what’s in it, and how it’s prepared. They listened to their customers (Me! You?) when we requested fresher, juicer burgers and – after a full year of hard work – they mastered it. Related: Do you know how hard it is for a fast food place to serve non frozen burgers? Let me tell you….

All servers and cooks had to be trained. New refrigerators had to be brought in with different compressors for opening and closing. Specific gloves need to be put on. When the meat is ready, the rest of the sandwich has to be ready and waiting for it so it’s served as hot as possible. Off it goes on the conveyer belt to your belly. And get this – before any of this happens, a bell rings when a Quarter Pounder is ordered so that everyone behind the scenes knows they need to use this new method! How cool is that?

The result? Fresher, juicier, hotter burgers with absolutely no fillers, additives or preservatives. Fresh beef Quarter Pound and Signature Crafted Recipe burgers are now available at McDonald’s throughout New England. This is as big, if not bigger, than All Day Breakfast, folks.

I met an Owner/Operator that owns most of the McDonald’s in my area. Right before I left the event I locked eyes and said “See you Friday.” Whose comin’ with me!?

These bloggers are clearly at the pinnacle of their career too. Although I think I should win the prize for biggest fan because clearly I’m the only one enthusiastic enough to rock the Mickey D’s hat. I will take my winnings in Quarter Pounders, please.